Side Dishes

Ingredients 500g bread flour 20g yeast 1 teaspoon of salt 375 ml of warm water Directions Mix flour and salt Mix yeast with some of the water Pour the rest of the water in steps and mix with flour Add yeast and mix until you get a non-sticky ball (add flour if necessary) Cover with cloth and let rise for 3 to 4 hours at normal temperature Knead the dough on a surface cover with flour. Make into a ball Put ball in dry cloth with flour, cover. Let raise for about 2 hours Warm up oven to 350F (180C) Put the ball upside down in the oven Cut top of ball Bake for one hour

Ingredients 1/4 cup butter (1/2 stick) 1 cup milk 1 large egg 1 1/4 cups yellow, white or blue cornmeal 1 cup all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt Directions Heat the oven to 400°F Melt your butter. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm

Ingredients For 8 servings: 1 clove of garlic, halved 2 cups of heavy whipping cream 2 cups of milk 1 teaspoon of ground nutmeg Salt and pepper to taste 3 pounds of russet potatoes, thinly sliced 1 cup of gruyère cheese, grated Directions Preheat oven to 375F. Rub garlic over inside of 13 x 9-inch baking dish. Crush the remaining garlic and spread it in dish. Arrange potato slices in one layer in dish. Season with salt and pepper and sprinkle some grated gruyère. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper and sprinkling with cheese. Mix cream, milk and nutmeg in a bowl. Add the mixture to the dish before adding the final layer of cheese. Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes.

Ingredients 1/4 cup shelled pistachios and grounded 1/2 stick of butter at room temperature 1 lime juiced Directions Blend all the ingredients

Ingredients 120 g of pre-cooked polenta 75cl of water 50 g of grated parmesan Olive oil Salt Directions Boil water with 5 tablespoon of olive oil and 1 teaspoon of salt Add polenta and mix for 5 minutes while cooking until polenta is smooth Add parmesan, pour in rectangular dish, on parchemin paper, about 1 inch thick. Put in fridge for a couple of hours Cut in squares and cook in pan over olive oil until golden; keep warm in oven at 300F